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Making roses

post #1 of 35
Thread Starter 
yep discouraged again. icon_eek.gificon_redface.gif I cannot for the life of me get roses. icon_mad.gif I tried with a hershey kiss in the middle, and frosting. icon_mad.gif I believe they are evil ! icon_evil.gif (not really but you know what I mean)
I cannot do them, I am fustrated. First off I am using BC for the rose...it gets too soft within a few seconds to a minute. I know thats one reason, second I cannot look at the book and do it, and even an online tutorial with video isnt helping..... I must be just totally stupid.. cant wait to get back to the states and get into a class. I only tried two... and nothing about either made me want to continue!
NOW OTHER THAN Royal icing, color flow, is there a BC recipe that doesnt get soft so quickly that can hold its shape. This BC you can see the frosting move down! icon_surprised.gificon_confused.gificon_mad.gificon_evil.gif
post #2 of 35
Are you making sure that your BC is really stiff?
Other than that I don't have any other tips, sorry.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #3 of 35
Thread Starter 
how do you make the icing stiff? what recipe would that be? A more butter then shortening..more shortening then butter? What recipe do you use?
post #4 of 35
Add more powdered sugar.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #5 of 35
Quote:
Originally Posted by flayvurdfun

how do you make the icing stiff? what recipe would that be? A more butter then shortening..more shortening then butter? What recipe do you use?



more powder sugar to your recipe will make it stiff ....

AND YOUR NOT STUPID!!!! Roses is one of the hardest flowers to make...
Victoria Cargill - Ladycake
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

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post #6 of 35
No kidding, I haven't even tried them yet. Too afraid icon_redface.gif
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #7 of 35
I had the SAME problem!!! My petals were melting together. I called my instructor in a panic and she told me to add more powdered sugar until you get the right consistency. A butter knife or spatula will stand up in the icing. If you get it too stiff, the petals will feather (look like a dianthus flower).

Hope this helps!
LL
post #8 of 35
I think it took me about 15-20 practice roses before I finally got it and still I get feathered petals sometimes. Just keep practicing...it'll come icon_smile.gif
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #9 of 35
I actually think the feathered petals are pretty. icon_wink.gif
post #10 of 35
It does give them a more natural look icon_smile.gif . I don't think I've ever made a perfect rose but real roses aren't always perfect either. The Wilton tutorial shows a perfect butter cream rose. Instead of comparing your roses to that one, just look at your rose as it is. I bet you'll see that it is also very pretty!
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #11 of 35
Use a decent sized scrape of buttercream to stick the kiss directly to the nail. If you stick the kiss on waxed paper, then stick that to your nail, you are going to have massive amounts of "slide" and it'll be kind of like trying to pipe petals on a greased pig.

After you curl your first bit around the tip of the Hershey's kiss, put the petals on with an upside-down U motion with the wide end of the tip (which should touch the kiss at the beginning of the petal, barely during the petal, and then one more touch at the end).

And the bottom circumference will always look like crap. That's the problem with Wilton's deal. Just disguise it with leaves pulled up from the bottom (like a calyx) after you've put it on the cake.

There are other methods, too. If you're totally stuck after giving it a bit more time, let me know and I'll dig up and format the rose stick tutorial that some lovely lady on the Wilton forums sent me. Alternately, you can always try practice piping on a #10 witch-hat nail, too, if you can get one of those.

Illy
post #12 of 35
Quote:
Originally Posted by ilithiya



There are other methods, too. If you're totally stuck after giving it a bit more time, let me know and I'll dig up and format the rose stick tutorial that some lovely lady on the Wilton forums sent me. Alternately, you can always try practice piping on a #10 witch-hat nail, too, if you can get one of those.

Illy




I wouild love to see this method if you can find it. Thanks

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Becky D
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Becky D
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www.cakeconfections.net
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post #13 of 35
Me too. You are right that the base of the Wilton method roses look terrible!


>>>Edited to add - Me too - could I have your other rose making method???<<<
post #14 of 35
flayvurdfun

do not get discouraged. This is the hardest thing for me to do. I still dont do a great one, but it will do. I ususally will have to make a few before I get one that I like. And, stiff frosting wil really make a difference. I also have a heck of a time with tips 104 and 103. I get better results with 97, so i really try to use that one whenever I can.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
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www.cakeconfections.net
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post #15 of 35
marknrox: What's the email address you want it sent to?

Illy
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